Pickled Asparagus

Name: Pickled Asparagus
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps pickling spice; 1 kilograms asparagus, washed and trimmed to fit your jars; 2 garlic cloves, peeled; 2 Tbsps pickling salt; 355 milliliters filtered water; 355 milliliters white vinegar

Pickled Asparagus might be just the hor d'oeuvre you are searching for. This recipe makes 20 servings with 21 calories, 2g of protein, and 0g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up asparagus, vinegar, pickling salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 24 hours.

Instructions

Prepare a boiling water bath canner and two 24-ounce jars (you can also substitute four 12-ounce jelly jars).

Ingredients you will need

Jelly

Water

Place lids in a small pan of water and bring to a bare simmer.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Combine white vinegar, water and salt in a saucepan and bring to a boil.

Ingredients you will need

Distilled White Vinegar

Water

Salt

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Sauce Pan

Fill a large saucepan with several inches of water and bring to a boil over high heat.

Ingredients you will need

Water

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Sauce Pan

Add half of asparagus to pot and cook for exactly 1 minute.

Ingredients you will need

Asparagus

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Pot

Transfer asparagus to a colander with tongs and run under cool water. Repeat with remaining asparagus.

Ingredients you will need

Asparagus

Water

Equipment you will use

Colander

Tongs

Remove jars from the canning pot and drain.

Equipment you will use

Pot

Place one tablespoon of pickling spice and one garlic clove in the bottom of each jar. Divide asparagus evenly between the two jars.

Ingredients you will need

Whole Garlic Cloves

Asparagus

Pour pickling liquid over the asparagus. Tap jars gently to remove any air bubbles.

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Asparagus

Wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes. When time is up, remove jars from canner and let me cool on a folded towel. When jars are entirely cool, remove rings and check seals.

Ingredients you will need

Water

Let these pickles rest at least 24 hours before eating. As with most pickles, they will improve over time. Sealed jars can be stored in a cool, dark place for up to one year.

Ingredients you will need

Pickles